Resift the flour and baking powder. Cream shortening and sugar, add
zest. Beat in Banana and eggs. Fold in flour in 3 phases. Fold in nuts
and fruits. Bake at 350 in a greased baking pan for about 1 hour or
until a toothpick inserted in the center comes out clean.

Cook the sugar and butter for about 5 minutes. Add bananas, simmer
another 2 minutes, add cinnamon, vanilla flavoring, banana liquor and 1
oz. rum, simmer another 2 minutes. If flambéing, pull the sauté pan
back and super heat the front edge of the pan, add another 1 oz rum with
a jigger,(do not pour out of the bottle!!) and light with a long match,
or roll the flame over the edge of the pan if using gas, jiggling the sauté pan will increase the flame. Serve over vanilla ice cream.

Heat the cream in a double boiler until warm to the touch. Add
chocolate and stir constantly until smooth and melted. Refrigerate the
ganache until it sets. Remove 3/4 of the ganache to a strong mixer. With
the paddle attachment, slowly beat the mixture while adding the bourbon.
As the mixture whips, it begins to soften. Stop often and scrape. As the
mixture softens, increase the speed to medium. The mixture will lighten,
then begin to thicken again. Stop at this point to avoid a grainy
texture. Press the mixture into a film lined 9" cake pan and remove
any air at the corners. Refrigerate about an hour. Invert the cake onto a serving dish, rewarm (don't get it hot, it will
melt the cake) the remaining ganache and drip it over the cake.
Refrigerate again for service.

Pie:
Whisk sugar, cornstarch and salt in saucepan. Place over low heat and
slowly add water. Add yolks, stirring constantly. Bring to a boil for 1
minute.
Remove from heat and stir in lemon juice, lemon zest, and butter. Return
to low heat and cook and stir until mixture thickens. Pour filling into
pie shell.

To prepare Meringue, beat egg whites in a large bowl until foamy, using
electric beater. Add vanilla and cream of tartar and beat until whites
for soft peaks. Add powdered sugar gradually and continue beating until
stiff but not dry. Do not over beat.

Heat butter and milk together, when boils, add flour, stir until a
ball is formed that does not stick to the side of the pan. Put in a
bowl, add eggs two at a time at medium speed. Pipe out on parchment
paper. Bake at 350 in convection oven for 30 minutes. Do not open the
oven until done!! They may fall. Cool, split and add Ice cream, top with strawberry or chocolate
syrup.